In a large soup or stock pot, saute onion and garlic in oil until translucent, about 10 minutes. Stir in peppers and cook for five minutes. Add dried spices and hominy. Stir to coat. Pour in eight cups of broth, and cook for 20 minutes. If the soup is too spicy, thin it out with one or two more cups of broth. Add shredded chicken and cook for 20 to 30 minutes. Garnish with sour cream (or Mexican crema), fresh cilantro and a lime wedge.